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Jerk Chicken

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Jerk Chicken is a bold and flavorful Jamaican dish known for its spicy, smoky, and aromatic seasoning. The chicken is marinated with a blend of spices, then grilled or baked for a crispy, tender result.

Ingredients

  1. 2 tablespoons allspice (preferably Jamaican pimento)
    1–2 Scotch bonnet peppers (or habanero peppers, seeds removed for less heat)
    1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
    4 cloves garlic, minced
    1-inch piece of ginger, grated
    2 tablespoons brown sugar
    1/4 cup soy sauce
    1/4 cup olive oil
    2 tablespoons white vinegar
    1 tablespoon lime juice
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon ground black pepper
    1/2 teaspoon salt
    2–3 pounds chicken pieces (such as thighs, drumsticks, or breasts)
    Extra olive oil or cooking spray for the grill

Instructions

Make the marinade: In a food processor or blender, combine the allspice, Scotch bonnet peppers (or habaneros), thyme, garlic, ginger, brown sugar, soy sauce, olive oil, vinegar, lime juice, cinnamon, nutmeg, black pepper, and salt. Blend until smooth. Taste the marinade and adjust the seasoning as necessary—if you like it spicier, add more Scotch bonnet or chili peppers.

  1. Marinate the chicken: Place the chicken pieces in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it is well-coated. Seal the bag or cover the dish and refrigerate for at least 2-4 hours, preferably overnight. The longer the chicken marinates, the more flavorful it will be.
  2. Preheat the grill: Preheat your grill to medium-high heat (about 375°F or 190°C). If you are using a charcoal grill, set up for indirect heat, so the chicken doesn’t cook too quickly on the outside while remaining raw inside.
  3. Grill the chicken: Remove the chicken from the marinade, letting any excess drip off. Lightly oil the grill grates or use cooking spray to prevent sticking. Place the chicken on the grill, skin-side down if using bone-in cuts. Grill for about 6-8 minutes per side, depending on the size of the chicken pieces, until the chicken is cooked through and the internal temperature reaches 165°F (74°C). You should see some nice char marks, but be careful not to burn the chicken.
  4. Serve: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving. Garnish with fresh lime wedges and additional thyme or cilantro if desired.
  5. Optional: Serve with traditional sides: Serve your jerk chicken with rice and peas (a popular Jamaican side dish), coleslaw, or fried plantains for a complete meal.

Notes

  • Jerk Chicken with Honey: For a sweeter version, add 1-2 tablespoons of honey to the marinade for a touch of sweetness that complements the heat of the Scotch bonnet peppers.
  • Jerk Chicken with Mango Salsa: Serve the chicken with a refreshing mango salsa for a tropical twist. Combine diced mango, red onion, cilantro, lime juice, and a pinch of salt for a tangy contrast to the spiciness of the jerk chicken.
  • Spicy Jerk Chicken: If you like more heat, increase the number of Scotch bonnet peppers or add a few dashes of hot sauce to the marinade.
  • Storage: Leftover jerk chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat the chicken in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it on the grill for a few minutes to restore the flavor and crispiness.

Nutrition

Find it online: https://thefamilycooking.com/jerk-chicken/